Brine overnight. Cut the back bone out and Butterfly them. I put a pan under them to protect from direct heat and catch the juice so my fire doesn't flare up. Cook them at 350-375 deg for 2-2.5 hours until done. You'll never cook one any other way after you try it like this.

I like to inject with Cajun butter. You can crank the temp up as cooking slow does nothing for turkey. Use a light wood (apple or other fruit wood or even pecan). Too much smoke can overpower turkey pretty quick. I normally only add smoke for 2-3 hours.

I've done them the past 2 years (along with baking hens) and they turned out great, in an electric smoker. I haven't tried to brine them, but both turned out very juicy without doing it. Not sure why, but I've been told to make sure the bird is dry first. I inject with Tony Chachere's creole butter. Cover the outside with Tony Chachere's creole seasoning. 2 sticks of butter inside the body cavity. I put it in a baking pan and place on the top rack. Set the temp at 250 for the first couple hours, then jack it up to 265. I only fill the chip tray one time with apple chips I've soaked in water. Once the breast reaches 165, they're done.

I use an electric Masterbuilt smoker from Academy. Last year I smoked a turkey for Thanksgiving and one for Christmas, both were amazing. And I have never cooked a turkey before.

The procedure with this smoker. Season the turkey with a family seasoning, pre-heat to 225 degrees, add water to the water pan to the max level, cooked the bird 30 minutes per pound. Also, I added Hickory pellets every couple of hours.

I spatchcock them, which is cut out the back bone and then you can lay the bird out flat. It heats more evenly. You'll need a heavy pair of shears to cut out the backbone, seems like I break a pair every year, plan on using a saw this year.

I spatchcock them, which is cut out the back bone and then you can lay the bird out flat. It heats more evenly. You'll need a heavy pair of shears to cut out the backbone, seems like I break a pair every year, plan on using a saw this year.

Brine, spatchcock, rub, and cook hot and fast using red oak. I run my pit around 325 until probe in thigh reads 165. Rest on a cookie sheet under tented foil until ready to carve. I cooked 2 like this last year and they got hammered.